Roti is a very popular dish in Trinidad & Tobago where there are shops selling roti with different curry fillings (meat fillings - curry beef, shrimp, chicken or goat & non-meat fillings - curry potatoes). There are also different types of roti such as Dhalpouri, Dosti, Bus-up-shut (Paratha) and Sada roti.

Please be aware that these are Trinidad-East Indian dishes and are often quite different from East Indian dishes cooked in India.

Equipment: A suitable flat iron surface like a large frying pan, a griddle, or ideally, a flat iron plate called a 'tawah' or 'plateen' A brush like a barbecue brush to apply the oil; some simply tie a few strips of cloth to the end of a wooden stick (called a 'puchara')

Bara Roti

Ingredients:

1 lb. flour (4 cups)

approx 6 oz water for kneading

2 tablespoons yellow split peas (dhal)

1 tablespoon baking powder

1 tsp salt

1/2 onion chopped

3 cloves garlic, peeled

1/2 teasp turmeric powder

pepper to taste

oil for frying

Method:
Wash dhal and soak in warm water to cover for about two hours. Put in fine strainer and wash again (so you won't lose the skins of the dhal); retaining the water. Place dhal, water, onion, garlic and pepper in a blender and blend for 3 mins; set aside. In a mixing bowl place flour, baking powder, salt and turmeric, mix well. Add blended dhal mix again. Knead like roti and shape into small balls (makes 23-24 baras). Roll out thin with rolling pin and deepfry in oil on medium heat. Drain off baras on brown paper. Serve hot with any chutney, channa or vegetable.